Thai Shrimp Soup

Geewhitakers, I love this soup.

A kinda complicated stock of chicken stock, shrimp parts (heads and tails), garlic, onion, dried teeny shrimps, fish sauce, chilis, a little yellow bean paste, sugar and white pepper. You cook it until it reduces by a third, so that all of those yummy tastes get really intense, then you strain it so that it's just clear golden tasty broth.

Then you bring the broth to a boil, throw in shrimp and .5" cubes of medium firm tofu and boil for about 3 minutes and then you're done!

The Final product gets ladled over pre-cooked Asian noodles (somen are my faves) and then gets sprinkled with green onions, bean sprouts, and fried shallot slices.

The perfect winter soup--fun to make and has enough heat and spice to warm you to your bones.

from

Takeaway: Southeast Asian Soups, Salads and Stir-fries by Les Hyun.

FYI, though, this awesome cookbook is hard to find. For some reason, it was for sale at the Cincinnati Williams and Sonoma two years ago. But I haven't see it anywhere else and it's one of those third party buys off of the American Amazon site.